For the brawn with kernel oil mustard, boil all ingredients in a pot (or kelomat) until soft and drain the liquid (keep it). Remove the bones, cut the meat and rinds into cubes.
Put in eggs cut into shapes and peas. Spread meat and rind pieces evenly on it and pour soup on top. Refrigerate overnight.
For the kernel oil mustard, mix all ingredients firmly and season to taste. Serve the brawn with kernel oil mustard and finely chopped onions.
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